Melt the butter in a pot andsweat off the onions, do not colour.
Add the milk and cook out tillcooked through.
Strain through a fine chinos,and press out any remaining liquid.
Process with an immersion blender till a fine paste has been achieved, it may require passing prior to serving. If using a thermo mix passing will not be required.
Keep warm is servingimmediately.
Scallops
Drain the scallops on kitchen paper, and season with salt.
Heat a pan, add a little olive oil.
Add the scallops and allow to seal.
The pan should be hot enough to caramelize the surface not burn.
Once there is an even colour, flip over to the other side and colour.
Depending on the thickness of the scallop the cooking should only take a few minutes, please avoid over cooking.
Construction
In a small bowl, spoon in a small portion of the, hot, puree, and top with an evenly caramelized scallop. Drizzle with a flavored oil, I prefer a lemon oil, and garnish with micro cress.